Olive Garden Straw and Hay (Spinach-Fettuccine Alfredo)
Spinach-Fettuccine Alfredo with Proschuitto Ham and Peas
Total Time: 1 hr. 30 min.
prep: 30 min(s)
cook: 1 hr(s)
Serves 4
Ingredients:
PASTA:
1/2 lb(s) Spinach Fettuccine
1/2 lb(s) Fettuccine
ALFREDO SAUCE:
1 1/2 cup(s) While Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
FINAL ASSEMBLY:
2 tsp Unsalted Butter
2 tsp Fresh Garlic, finely chopped
1/4 lb(s) Proscuitto Ham, sliced very thin then dice medium
1/2 lb(s) Fettuccine, cooked al dente
1/2 lb(s) Spinach Fettuccine, cooked al dente
1/2 cup(s) Green peas, thawed
3 cup(s) Alfredo sauce, well stirred
Procedures:
PASTA:
Cook Spinach Fettuccine and fettuccine according to package directions.
ALFREDO SAUCE:
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
FINAL ASSEMBLY:
Place a large skillet on medium heat.
Add butter, garlic, herbs and proscuitto and cook until the ingredients are hot.
Add the pasta and the Alfredo Sauce and stir until the sauce thicken to the desired consistency.
Toss in the peas and stir and season with salt and pepper.
Serve immediately.
Source: Olive Garden website, Italian Recipe Box page, 2002.